Fresh cut carrots and green peas simmered until tender. Tossed in melted butter and seasoned with salt and pepper. They are a sweet and delightful classic dish.
4carrotscut into pieces, coins, or just chopped as desired
1 ½cuppeas
2tbspbutter
Saltto taste
Pepperto taste
Instructions
Place the carrots in a saucepot.
Cover the carrots with 2-inches of water.
Bring the water to a boil over medium-high heat.
Reduce heat and cook carrots until almost tender. For the carrots cut into larger pieces it takes around 6 minutes. Almost tender carrots are the ones you can pierce a fork through almost completely easy, but with some resistance in the center. You can poke the coked carrots easy as butter.
Add the peas into the saucepot with carrots and cook for 3 minutes.
Drain the carrots and peas.
Melt butter in a saucepot.
Add drained carrots and peas and stir until coated with butter. Season the peas and carrots to taste with salt and pepper.